Breakfast Calzones

A quick and easy recipe for breakfast eaters on the run! Make a batch over the weekend and breakfast is ready in minutes!

Author: Maria Tadic

Recipe type: Breakfast

Cuisine: American

Serves: 6

Ingredients

1 16 oz package of pre-made whole wheat pizza dough

1 tbsp extra virgin olive oil

6 jumbo eggs, scrambled

½ medium onion, diced

½ medium red pepper, diced

1 clove garlic, minced

1 cup packed, fresh spinach chopped

¾ cup cremini mushrooms, chopped

3 oz shredded low-fat cheddar cheese

1 tsp salt and pepper

Instructions

Preheat oven to 400 F.

In a large saute pan, add olive oil and heat over medium heat.

Add onions, red pepper and mushrooms. Sauté for about 5-7 minutes or until vegetables start to soften and brown.

Add in garlic, salt and pepper and chopped spinach and continue to cook until spinach is completely wilted - about another 5 minutes.

Add in eggs and cook entire mixture for another 3-4 minutes or until eggs are completely cooked.

Divide pizza dough into 6 equal parts. Roll out each section into a circle about ¼" thick.

Sprinkle on ½ oz cheddar cheese and top with ½ cup egg mixture to one half of the dough. You can add more or less depending on how much dough you have or how filled you want your calzones.

Fold over the top of the dough, pressing at the seams to seal the calzone shut.

Place calzones on a greased baking sheet and cook for 20 minutes or until dough is golden brown.

If freezing: allow calzones to cool and then wrap in plastic wrap. Place calzones in a freezer safe bag and freeze for up to 6 months. To reheat calzones, place in the oven at 350 until defrosted and warmed through or microwave for about 3 minutes.